Restaurant Madrid / Órdago
Address: Calle de Sancho Dávila, 15 (Madrid). Between Marqués de Mondejar and Ramon de Aguinaga. Area: Ciudal Lineal . Price: From 35-50 Euros (Average price 45 €) Phone: Food: Basque, Traditional, From Navarra, Homemade Opening hours: Today Sunday, Lunch: h -h. dinner: h - h. all days
Órdago restaurant has positioned itself as one of the main references for Basque cuisine in Madrid since it opened in 1980. The founders of the restaurant, Xabier Rodriguez and Elena Amiesti, began in a small establishment and have now opened a new location whose name means "there is".
Chef Iñigo Rodriguez has since joined the team and offers a set menu of northern flavors that transports diners to an authentic jantokia, or Basque eatery. Among the restaurant's specialties are traditional dishes such as Tolosa beans, hake neck and fried milk.
The restaurant's atmosphere is rustic and familiar, which makes customers feel at home. The dining room is decorated with white and blue checkered tablecloths, flowers and pictures on the white walls, creating a cozy and pleasant space. In short, the Órdago restaurant offers an authentic Basque gastronomic experience in the heart of Madrid.
Dishes: Acorn-fed Iberian ham. Homemade Iberian ham croquettes. Artisan txistorra. Salmorejo Órdago. Seafood clams. Stewed snails in sauce. Red beans from Tolosa. Candied peppers with leek blood sausage. Baked anchovies in green Bilbao. Bonito stuffed with pepper and fresh onion. Creamy seafood soup with clams. Seafood pie. Warm salad of veal sweetbreads. Anchovy salad in vinegar and artichoke. Ratatouille scrambled Stirred of mushrooms. Piquillo peppers stuffed with cod. Salted anchovies. Parakeet asparagus. Órdago Hake. Hake Basque style. Baked hake. Squid stuffed in its own ink. Turbot in its juice. Packed hake with peppers. Baked spider crab. Hake tail Bilbao style. Kokotxas of hake in pilpil or green sauce. Cod Órdago. Toad-monkfish Bilbao style. Baked hake tako. Grilled beef tenderloin. T-bone steak Breaded beef tongue. Pig trotter stuffed with lamb gizzard. High beef loin meatball. Tripe, muzzle and leg. Stewed tail. Beef cheek stewed to the point of honey. Natural curd of sheep's milk. Smoked Idiazábal cheese. Cheesecake and red fruit jam. Fruit tart and light custard. Baked spinach puff pastry. Cream flan with coffee custard. Lemon Sorbet with Cava. fried milk. Yogurt ice cream with amarena. Dulce de leche ice cream. Ferrero Roche ice cream.
Atmosphere: Traditional , For families. Characteristics: Wine lovers, Round tables. Groups: Family meeting.
